Egg coffee

Egg coffee is a delightful Vietnamese beverage that combines egg yolks, sugar, condensed milk, and robusta coffee. A true treat, its origins are rooted in necessity. Back in Hanoi, during a time when fresh milk was scarce, people began using whisked egg yolks as a substitute.

If you ever find yourself in Hanoi, one of the premier locations to sample this unique drink is Giang Café. This café is renowned for its special recipe that blends chicken egg yolk, coffee powder, condensed milk, and sometimes even a hint of cheese. The egg coffee here is served in a small cup kept warm in a bowl of hot water or by a small candle.

The concept of egg coffee was pioneered by Nguyen Giang during a milk shortage in the late 1940s. Since then, it has become a cherished part of Vietnamese coffee culture.

Making egg coffee at home is relatively straightforward. You’ll need fresh chicken eggs, sugar, milk, and coffee. Begin by hand-whipping the egg yolks with milk and sugar until they are light and frothy. Next, pour hot or iced coffee into the beaten eggs, creating a delicious foam on top. The drink is typically served in a small cup with a spoon, allowing you to enjoy the foam first before sipping the coffee underneath. To keep it warm, simply place the cup in a bowl of warm water.

Over the years, various twists on the classic egg coffee have emerged. You might find versions with cocoa, beans, or even matcha powder. Whether you prefer it hot or iced, egg coffee offers a rich and aromatic experience that is truly unique.